Food Fresh from today's NY Times...
Apr. 13th, 2005 09:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonStrawberries and Dreams
By DAVID KARP
"CERTAIN fruits like pears and lemons are much the same as they were 50 or 100 years ago, but California strawberries have been radically transformed by industrial agriculture."
Greek Chefs Modernize the Classics
By DIANE KOCHILAS
Athens
"ATHENS was a culinary backwater when Yiannis Baxevannis returned to Greece after years of training in France to be a chef. Escoffier was his muse back then. But in his new restaurant, Hytra, he has found inspiration in the foods of his homeland."
Recipe: Squid with Tahini and Yellow Split Peas
Recipe: Fish Fillets in Spinach and Black-Eyed Pea Broth
Sometimes, Fingers Lick Forks
By NIGELLA LAWSON
"IT doesn't take a degree in anthropology to explain why eating with your fingers is always satisfying. Food just tastes better, and you feel - in a deep, primitive sense - that you're really eating.
Now since I spend half my time barking "No fingers!' at my children, I feel hypocritical espousing the joys of Neanderthal-style dining, but even etiquette guides permit the cutlery-free approach to ribs."
Recipe: Maple Chicken 'n' Ribs
For a Start at Dizzy's, Cocktails in Technicolor
By FLORENCE FABRICANT
"The rainbow of drinks at Dizzy's Club Coca-Cola, the nightclub at Jazz at Lincoln Center in the Time Warner Center, starts the evening on an upbeat. From left, above, there is the Duke, a golden sparkling cocktail spiked with vodka and Grand Marnier; the 'Lectric Lemonade, with blue Curaçao and vodka; the Passionate Kiss, with green passion fruit liqueur and prosecco; and a rosy cherry cosmo, made with black cherry vodka and cranberry juice. Diners with reservations for a set of jazz can move on to starters like grilled prawn martinis and main dishes including filet mignon with chimichurri, glazed pork chops and chicken in Coca-Cola, prepared by Great Performances, a caterer."
The Hard Stuff Now Includes Wine
By ERIC ASIMOV
"NOT so many years ago, back when Americans sought out compact cars and calculated their gas mileage, most California wines clocked in at an economical 12 to 13 percent alcohol. It was perhaps a shade higher than what their European colleagues achieved, but California was blessed with generous sunshine that made ripening grapes an easier proposition than in the cooler climates of Bordeaux and Burgundy."
By DAVID KARP
"CERTAIN fruits like pears and lemons are much the same as they were 50 or 100 years ago, but California strawberries have been radically transformed by industrial agriculture."
Greek Chefs Modernize the Classics
By DIANE KOCHILAS
Athens
"ATHENS was a culinary backwater when Yiannis Baxevannis returned to Greece after years of training in France to be a chef. Escoffier was his muse back then. But in his new restaurant, Hytra, he has found inspiration in the foods of his homeland."
Recipe: Squid with Tahini and Yellow Split Peas
Recipe: Fish Fillets in Spinach and Black-Eyed Pea Broth
Sometimes, Fingers Lick Forks
By NIGELLA LAWSON
"IT doesn't take a degree in anthropology to explain why eating with your fingers is always satisfying. Food just tastes better, and you feel - in a deep, primitive sense - that you're really eating.
Now since I spend half my time barking "No fingers!' at my children, I feel hypocritical espousing the joys of Neanderthal-style dining, but even etiquette guides permit the cutlery-free approach to ribs."
Recipe: Maple Chicken 'n' Ribs
For a Start at Dizzy's, Cocktails in Technicolor
By FLORENCE FABRICANT
"The rainbow of drinks at Dizzy's Club Coca-Cola, the nightclub at Jazz at Lincoln Center in the Time Warner Center, starts the evening on an upbeat. From left, above, there is the Duke, a golden sparkling cocktail spiked with vodka and Grand Marnier; the 'Lectric Lemonade, with blue Curaçao and vodka; the Passionate Kiss, with green passion fruit liqueur and prosecco; and a rosy cherry cosmo, made with black cherry vodka and cranberry juice. Diners with reservations for a set of jazz can move on to starters like grilled prawn martinis and main dishes including filet mignon with chimichurri, glazed pork chops and chicken in Coca-Cola, prepared by Great Performances, a caterer."
The Hard Stuff Now Includes Wine
By ERIC ASIMOV
"NOT so many years ago, back when Americans sought out compact cars and calculated their gas mileage, most California wines clocked in at an economical 12 to 13 percent alcohol. It was perhaps a shade higher than what their European colleagues achieved, but California was blessed with generous sunshine that made ripening grapes an easier proposition than in the cooler climates of Bordeaux and Burgundy."
